Pickled Ginger

Pickled Ginger



  • Peeled ginger and sliced paper thin  去皮生薑, 切片 薄如紙      750g
  • Japanese Rice Vinegar  日本米醋                                             440ml
  • Cider vinegar  蘋果醋                                                                  65ml
  • Distilled white vinegar  蒸餾白醋                                                 65ml
  • Sugar  糖                                                                                   140g
  • Salt  鹽                                                                                        17g


  1. Place the ginger slices in a bowl and and cover with boiling water.  Let sit for three minutes and then drain into a colander.
  2. Divide the ginger equally into the container or containers you plan to store it in.
  3. Pour the rest of the ingredients into a saucepan and bring to a boil.  Let simmer until the salt and sugar have dissolved.
  4. Allow to cool to room temperature and then cover the ginger slivers with it.  For best results, let sit for at least two days before using.

指導說明 翻譯 [廣東話]  Preparation



How to Make Pickled Ginger




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